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Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties

Chambale, Borges LU ; Bergenståhl, Björn LU orcid and Dejmek, Petr LU orcid (2013) In Food and Nutrition Sciences 4(9B). p.29-37
Abstract
The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant fractions of the emulsion studied by SDS-PAGE electrophoresis. The protein solubility followed U profile, showing a minimum at pH 3 to 4, close to but not identical to reported iso-electric points of 4 - 5 for many coconut protein fractions. The extract showed good capacity to form oil-in-water emulsion outside the low solubility pH range. The bands that appeared to play a role in the emulsification were found at 32 and 42 kDa in SDS-PAGE electrophoresis, but the most predominant absorbed band... (More)
The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant fractions of the emulsion studied by SDS-PAGE electrophoresis. The protein solubility followed U profile, showing a minimum at pH 3 to 4, close to but not identical to reported iso-electric points of 4 - 5 for many coconut protein fractions. The extract showed good capacity to form oil-in-water emulsion outside the low solubility pH range. The bands that appeared to play a role in the emulsification were found at 32 and 42 kDa in SDS-PAGE electrophoresis, but the most predominant absorbed band was at 23 kDa. (Less)
Please use this url to cite or link to this publication:
author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Food and Nutrition Sciences
volume
4
issue
9B
pages
29 - 37
publisher
Scientific Research Publishing (SCIRP)
ISSN
2157-9458
DOI
10.4236/fns.2013.49A2005
language
English
LU publication?
yes
id
e08fe579-cea6-43f2-949a-767cf1a56a3d
date added to LUP
2019-12-10 18:43:24
date last changed
2025-04-04 14:41:43
@article{e08fe579-cea6-43f2-949a-767cf1a56a3d,
  abstract     = {{The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant fractions of the emulsion studied by SDS-PAGE electrophoresis. The protein solubility followed U profile, showing a minimum at pH 3 to 4, close to but not identical to reported iso-electric points of 4 - 5 for many coconut protein fractions. The extract showed good capacity to form oil-in-water emulsion outside the low solubility pH range. The bands that appeared to play a role in the emulsification were found at 32 and 42 kDa in SDS-PAGE electrophoresis, but the most predominant absorbed band was at 23 kDa.}},
  author       = {{Chambale, Borges and Bergenståhl, Björn and Dejmek, Petr}},
  issn         = {{2157-9458}},
  language     = {{eng}},
  month        = {{08}},
  number       = {{9B}},
  pages        = {{29--37}},
  publisher    = {{Scientific Research Publishing (SCIRP)}},
  series       = {{Food and Nutrition Sciences}},
  title        = {{Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties}},
  url          = {{http://dx.doi.org/10.4236/fns.2013.49A2005}},
  doi          = {{10.4236/fns.2013.49A2005}},
  volume       = {{4}},
  year         = {{2013}},
}